Slow Cooked Oven Tuna Steaks

• Tuna
• 4 (6 ounce) center-cut tuna steaks (3/4-inch thick)
• 1 teaspoon olive oil
• salt & freshly ground black pepper, to taste
• Red Onion Relish
• 1 tomatoes, seeded and chopped
• 1/4 cup red onion, chopped
• 1/4 cup kalamata olive, chopped
• 2 tablespoons capers
• 1/4 cup basil, chopped
• 1 tablespoon olive oil
• salt & freshly ground black pepper, to taste
• Tomato Relish
• 1 tomatoes, seeded and chopped
• 1/4 cup diced sweet onion (such as Vidalia)
• 1 1/2 tablespoons chopped fresh chives
• 1/3 cup hot salsa
• salt, to taste
• 1 tablespoon olive oil

1. Preheat the oven to 200u0b0F.
2. Rub the tuna steaks on both sides with the canola oil and sprinkle them with the salt and pepper.
3. Arrange the steaks on a serving plate, or on 4 dinner plates, and bake for about 20 minutes for rare. If you wish the fish cooked to medium, leave it in for a few more minutes.
4. Meanwhile, make the salsas separately: combine all ingredients except olive oil, salt, and pepper in separate bowls.
5. Add salt (and pepper) and olive oil, making sure to coat.
6. Remove the tuna steaks from the oven and spoon the each sauce liberally over and around 2 tuna steaks. Serve immediately.

center, olive oil, salt, red onion, tomatoes, red onion, kalamata olive, capers, basil, olive oil, salt, tomato relish, tomatoes, sweet onion, fresh chives, hot salsa, salt, olive oil

Taken from www.food.com/recipe/slow-cooked-oven-tuna-steaks-229925 (may not work)